Cabbage Lasagna

Servings: 8

Ingredients:

Cabbage “Noodles”

• 1 whole cabbage, cored

• Water for boiling

Meat Sauce

• 1 lb lean ground beef

• 1 onion, finely diced

• 5 garlic cloves, minced

• Pinch of salt

• 1 Tbsp tomato paste

• 1 cup tomato sauce

• ⅔ cup water

Ricotta Filling

• ½ cup fresh ricotta

• 1 large egg

• ⅓ cup grated Parmigiano

• 3 basil leaves, chopped

• Salt, to taste

Topping

• Grated mozzarella (measure with your heart)

• Grated Parmigiano (also measure with your heart)
  

Directions:

1. Prepare the Cabbage

• Core the cabbage.

• Boil whole until the outer leaves are soft and pliable.

• Carefully separate the leaves and let them cool.

2. Make the Meat Sauce

• In a pan, brown the ground beef (add oil only if the meat is very lean)

• Once browned, add diced onion, garlic, and a pinch of salt; sauté 1–2 minutes.

• Stir in the tomato paste.

• Add tomato sauce, water, and the Parmigiano rind.

• Let the sauce simmer for about 10 minutes, until slightly thickened.

3. Mix the Ricotta Filling

• In a bowl, combine ricotta, egg, Parmigiano, basil, and salt.

• Mix until smooth.

4. Assemble the Lasagna

• In a baking dish, spread a thin layer of meat sauce.

• Add a layer of cabbage leaves.

• Spread some ricotta mixture on top.

• Add another layer of meat sauce.

• Repeat the layers until you run out.

• Finish with a final layer of cabbage, then top generously with mozzarella and Parmigiano.

5. Bake

• Bake uncovered at 400°F (200°C) for 30 minutes.

• Broil for a few minutes at the end until the top is golden and bubbly.

• Let rest before slicing.

Nutrition:

• Calories 420

  Carbs 9 g

  Net Carbs 8 g

  Fat 24 g

  Protein 33 g

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